Ingredients for 5 people

500 g Pasta Gran Fusilli
500 g Cooking Cream
100 g Chopped Onion
100 g Butter
30 pcs Jumbo Prawns
50 ml Dry White Wine
400 g Peeled Tomatoes
Salt


Procedure:

Start by cooking the Gran Fusilli pasta in boiling salted water. It will take 12 minutes to become "al dente". So, while it is cooking, prepare the Cream of Prawn Sauce as follows.

Fry the onion in the butter until soft; add the prawns and cook for 30 seconds, then flambé with white wine.
Pour the cooking cream into the prawn sauce cook for 1 minute. Add the peeled tomatoes and keep on low heat for 2 minutes, till the sauce thickens and reduces.
Pour half of the cooked sauce and 10 prawns into a blender. Blend together then return to the unblended sauce and cook for 1 minute.
Taste for salt.

When the pasta has boiled for 12 minutes, drain it and add it to the Cream of Prawn Sauce.